FUFU ILARO

Location Ilaro, Ogun. NG
Client Self-sponsored
Category Documentary

 

The quality of fufu has been known to vary from one location to another. The processing technique may be responsible for this variation in quality. A study was carried out to investigate the different processing technologies adopted for the production of fufu from cassava at different processing centers in Abeokuta and Ilaro, Ogun State.

Results showed that most fufu processing centers were owned by individuals. Most of the unit operations were carried out manually usually by women with low education levels. Plastic drums and concrete pots were commonly used for soaking cassava for 3-5 days. Cassava mash is sun-dried for an average of 2.79±1.1 days and packaged into nylon or jute bags. Cassava peels and chaff are often reused while the wastewater is either drained into pits or left unattended. The heart of fufu making lies in the rhythmic dance of iron port (Aperin) and turning stick (Omorogun). Skilled hands turned the cassava into a smooth, elastic consistency, transforming it into the iconic fufu texture.

Delays in processing cassava tubers, increase in the length of soaking, ineffective dewatering method, unhygienic source of water for fufu processing, etc. were some of the factors observed to affect the physical quality of fufu.

In Ilaro, making fufu is not just a culinary tradition; it’s a heritage passed down through generations. The ilaro women take pride in their unique methods, secret recipes, and the distinctiveness of their fufu. They ensure it’s different from any other fufu you can find elsewhere. This versatile and dough-like dish is primarily made from starchy root vegetables such as cassava and yams. The preparation process involves peeling, boiling, and then turning the cooked roots into a smooth, elastic consistency.